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For grilling, select figs that are still firm. If the figs are ripe, the texture will be too soft. Serve figs with a fruity Sauvignon Blanc.
8 small figs, not too ripe (Black Mission figs are best)
1 tablespoon plus 2 teaspoons flavorless oil (grape seed or vegetable)
About 3 tablespoons Toasted Almond Topping (see recipe below)
16 thin slices prosciutto
Preheat your grill or broiler.
1. Cut the figs in half lengthwise. Place them in a medium bowl and toss them with two teaspoons of oil, to coat. Use the rest of the oil to coat the grill grates. Turn the grill heat down to medium-high, and place the figs on the grill cut side down.
2. Cook until there are grill marks and the figs are heated through. This will take about 3-5 minutes, depending on the ripeness of the figs. As you remove the figs from the grill, top each one with a teaspoon of almond topping.
3. Coil 4 slices of prosciutto on each serving plate to make a nest for the fig halves. Serve with bread and a non-oaky Chardonnay.
Adapted from The Zuni Café Cookbook, Judy Rodgers, 2002 www.CookingWithJulie.com
©Julie Logue-Riordan, 2009